Grape juice-containing gummy containing polyunsaturated fatty acid

Abstract

The present invention addresses the issue of providing a grape juice-containing gummy that contains polyunsaturated fatty acid and has reduced occurrence of offensive odors derived from the polyunsaturated fatty acid. The present invention provides a grape juice-containing gummy containing polyunsaturated fatty acids obtained by forming an oil and fat composition in which a water phase with a particle diameter of 300 nm or less in which a polyphenol as water-soluble antioxidants and an organic acid are dissolved is finely dispersed in an oil phase containing polyunsaturated fatty acids and dispersing the oil and fat composition in a gummy containing grape juice, thereby suppressing the occurrence of unusual flavor in the gummy.

1 . A grape juice-containing gummy containing polyunsaturated fatty acids obtained by forming an oil and fat composition in which a water phase with a particle diameter of 300 nm or less in which a polyphenol and an organic acid are dissolved is finely dispersed in an oil phase containing polyunsaturated fatty acids and dispersing the oil and fat composition in a gummy containing grape juice. 
     
     
         2 . The grape juice-containing gummy containing polyunsaturated fatty acids according to  claim 1 ,
 wherein the amount of the polyunsaturated fatty acids in the gummy is 0.1 to 1.2 mass %.   
     
     
         3 . The grape juice-containing gummy containing polyunsaturated fatty acids according to  claim 1 ,
 wherein the organic acid is citric acid.   
     
     
         4 . A method of producing a grape juice-containing gummy containing polyunsaturated fatty acids according to the following processes:
 1 a process of preparing a water phase in which a polyphenol and an organic acid are dissolved;   2 a process of preparing an oil phase containing polyunsaturated fatty acids;   3 a process of forming an oil and fat composition by finely dispersing the water phase of 1 with a particle diameter of 300 nm or less in the oil phase of 2; and   4 a process of dispersing the oil and fat composition of 3 in a grape juice-containing gummy.   
     
     
         5 . A method of reducing the occurrence of offensive odors in a grape juice-containing gummy containing polyunsaturated fatty acids obtained by forming an oil and fat composition in which a water phase with a particle diameter of 300 nm or less in which a polyphenol and an organic acid are dissolved is finely dispersed in an oil phase containing polyunsaturated fatty acids and dispersing the oil and fat composition in a grape juice-containing gummy. 
     
     
         6 . The grape juice-containing gummy containing polyunsaturated fatty acids according to  claim 2 ,
 wherein the organic acid is citric acid.